The Best Royal Icing Food

THE BEST ROYAL ICING RECIPE

Steps:

• In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
• The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.

ROYAL ICING

Steps:

• Sift the powdered sugar first by measuring it out and pouring it through a sifter or by pouring it into a fine-mesh sieve and shaking it through.
• Using an electric mixer fitted with the whisk attachment or a handheld mixer beat all of the icing ingredients together on a high speed for about 2 minutes. Check the icing by lifting the whisk to see if the icing drips back down and smooths easily back into the icing in the bowl. If it does the icing is ready. If the icing is too thick add more water 1 tablespoon at a time. If it's too thin add more powdered sugar 1 tablespoon at a time.

ROYAL ICING

Steps:

• In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

ROYAL ICING

Steps:

• Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

PERFECT AND DELICIOUS ROYAL ICING

Steps:

• Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

THE FLUFFIEST ROYAL ICING

Steps:

• Place meringue powder and water in the bowl of a standing mixer and swirl them together. Using the whisk attachment, mix on high for 3 minutes until the mixture is frothy. Scrape down the sides.
• Add confectioners' sugar and mix for 2 minutes, being careful to start slowly and then gradually increase speed to high so the sugar doesn't fly all over the kitchen, scraping down the bowl as necessary. Add vanilla or other flavoring (and gel food coloring if desired), and mix on medium speed for about 30 seconds. Transfer to an airtight container until ready to use. The icing will keep, refrigerated, for about 2 weeks.

EASY ROYAL ICING

Steps:

• In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.

ROYAL ICING

Steps:

• Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
• Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
• Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.

PERFECT ROYAL ICING

Steps:

• Beat first three ingredients, then thin with a little water, if needed.
• Add almond, vanilla, and butter flavoring.
• Depending on how many colors you want, divide it between several bowls.
• To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
• Decorating works best when used in the decorating bags with tips.
• Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
• This way, the thin icing will not drip over the edge.

QUICK-DRY ROYAL ICING

Steps:

• In a large mixing bowl combine egg whites, powdered sugar, vanilla, and cream of tarter.
• Beat with an electric mixer on high speed for 7 to 10 minutes or till very stiff.
• Use at once, covering icing in bowl at all times with wet paper towel to prevent from drying.